* cleaned and sliced
** and chopped
*** peeled and cubed
Put salt pork and short rib pieces in a large kettle;
brown ribs on all sides. Add stew beef and brown on
all sides. Pour in water and slowly bring just to a
boil. Skim. Add thyme, salt, and pepper. Lower heat
and simmer, covered, 1 hour, occassionally removing
any scum that rises to the top. While meat is
simmering, saute onion, garlic, and scallions in
heated oil in a skillet until tender. Add green pepper
and saute 1 minute. Remove from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables
and other ingredients to the kettle. Continue to cook
slowly, covered, about 30 minutes, until vegetables
and meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and discard
any fat. Cube meat and return to kettle. Reheat, if
necessary. Serves 8.